Now I like a drink now and again, so I found this news article very interesting. Turning Whey into Vodka could be a side hobby!
Cheese news
Researchers turning leftover whey from cheese-making into vodka
This week’s Listener questions are from the following curd nerds;
- Donna is having trouble increasing the humidity in her wine fridge that she wants to use as a cheese cave,
- Joseph would like to know where to get ripening boxes for 2-3 lb cheeses,
- Ricardo is confused that I use pasteurised milk in most of my cheeses when he has been told to use raw milk, and
- Kathie wants to know if you can halve a cheese recipe from 10 litres to 5 litres.
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Don’t forget that you can leave a voicemail message that I will answer and feature during the show. Just remember that I cannot answer them straight away, so please don’t expect an instant reply.
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Until next time Curd Nerds, Keep Calm and Make Cheese!
Thanks for the clarification Gavin.
Hi Gavin.
Thanks for your videos and Podcasts.
I have been watching and listening to your shows for some years now. I have a Question regarding Calcium chloride. In your cheese book you always state to add Calcium chloride when using Homogonised milk. In this podcast you state that if milk is pasteurised you normally add calcium chloride (episode 75 Vodka into Whey, in the questions section). Previously I have only heard you recommend Calcium chloride for homogenised milk.
I have also heard you advise that bitter cheese can be caused by too much Calcium chloride.
I’m a bit confused about Calcium chloride now.
Just wondering what your current view is on the use of Calcium chloride in various milk types.
Also , I have made two lots of Parmesan over the over the last year. I’m in Queensland and so use a wine fridge to mature. I used a recipe from green living Australia which instructed to oil the cheese after the first few weeks,and I did this.
I decided to use one today…. it’s been around 7 months and found it to be rock hard. I assume I should have probably waxed this cheese due to the fan in the fridge drying it out too much.
Thanks in advance
(Love the E-Book and your videos and podcasts)
Hi Paul. Yes, initially I was taught by my first cheese instructor that Calcium Chloride was to help reverse the homogenisation process. Since then I have learnt that calcium in the milk gets destroyed during heat treatment aka pasteurisation so needs to be added to any pasteurised milk.
Your parmesan fell to the same error I made with my first one. I followed their recipe and have since learnt the hard way (pun intended). I now just air dry, then vacuum pack and allow the flavours to develop over a year. It tastes amazing.
Gavin